Fresh Sage Polenta
Cuisine: Italian
Author: Kitchens
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
  • 1 Quart water
  • 3/4 teaspoon salt
  • 1 Cup yellow cornmeal
  • 1/2 Cup Asiago cheese, grated
  • 1/3 Cup aged Provolone cheese, shredded
  • 2 Tablespoons fresh sage, shredded
  1. In heavy saucepan, bring water and salt to boil.
  2. Slowly whisk in cornmeal, beating vigorously to remove any lumps. Reduce heat to low; let polenta cook 20 to 25 minutes, stirring occasionally.
  3. Stir both cheeses and sage into polenta. Spread evenly into lightly greased, full-size sheet pan. Cool completely.
  4. Cut polenta into 3-inch squares. Heat in 400 degrees F oven, 8 to 10 minutes.
  5. Per serving, arrange two polenta squares on plate.
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